Arthur's Classic Cuisine - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:March 21, 2014
Number of critical violations:2
Number of non-critical violations:  1
Follow-up Required:  Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code   Description / Observation / Corrective Action
402   Food is protected from contamination (Sec 12(b))
Observation: Ice wands are being stored directly on the shelves in the walk in freezer.
Corrective Action: Store ice wands in a clean washable container with a lid.
402   Food is protected from contamination (Sec 12(b))
Observation: A plastic bucket is being used to hot hold gravy in the hot holding unit.
Corrective Action: Do not use empty mayonnaise buckets to hot hold food. The containers used to hot hold food must be approved by the manufacturer to use at high temperatures.
503  Critical Equipment/utensils/food contact surfaces are in good working order (Sec 16(b))
Observation: The temperature gauge for the final rinse is not accurate.
Corrective Action: Repair/replace the final rinse temperature gauge.
507  Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: High temperature mechanical dishwasher is not reaching 71 degree Celsius on the dishes.
Corrective Action: Repair the dishwasher to get minimum 71 degree Celsius on the dishes. In the mean time, manually sanitize the dishes after running through the dishwasher.

Comments:

Routine inspection.
Discussed the results of this inspection with the head chef Michael.
In compliance items:
- Refrigeration temperatures are 4 degree Celsius or below.
- Freezer temperatures -18 degree Celsius or below.
- Hand washing facilities are satisfactory.
- Thermometers available in the cooling units.
- Hot holding temperatures are >60 degree Celsius or more.
- Quat sanitizer available near working stations.
- No signs of any pest infestation.
- Foodsafe certified food handlers available.
- General maintenance is satisfactory.
- General food storage practices are in compliance.

A follow up inspection required.